Summary
DRINK and be merry (responsibly) with these yuletide recipes Maker's Mark Mulled Cider 1 part Maker's Mark Bourbon 4 parts apple cider 1 lemon, sliced thinly 6 cloves 1/2 tsp allspice (ground) 2 small cinnamon sticks Combine all the ingredients, heat to near boiling, reduce to low heat and serve Redfire 2 shots Grant's Family Reserve Whisky Dash of De Kuyper Cherry Brandy 10ml tonic water Sage leaf Fill a glasswith crushed ice. Add the Grant's Family Reserve. Top up with tonic water. Drizzle the De Kuyper Cherry Brandy over the top. Garnish with 1 fresh sage leaf.
Rum and Chocolate Cocktail 35ml of Authentic Caribbean Rum 25ml Chocolate Liqueur 10ml of Raspberry Puree 10ml Lychee Juice 10ml Double Cream 1. Shake the Caribbean Rum, Chocolate Liqueur, Raspberry Puree and Lychee juice together in a cocktail shaker leaving the cream to one side 2. Strain the mixture into a chilled cocktail glass and very gently pour a small amount of cream on to the top of the mixture 3. Garnish with a flame dusting of chocolate powder, place three raspberries on to a cocktail stick and place on the surface to decorate Rum Hot Chocolate 6 oz (160g) best-quality bittersweet dark chocolate Small pinch of salt 2 cups (18floz/ 500ml) milk 1 tbsp super fine caster sugar 2 tbsp Caribbean Rum 1 demitasse cup (2floz/50ml) espresso coffee For thewhipped cream cup (2 floz/50 ml) crme fraiche or heavy double cream 2 tbsp milk 1 tsp superfine caster sugar For the grated chocolate 3/4oz (20g high quality bitter sweet dark chocolate) grated 1. Make the whipped cream in advance. Chill the bowl in which you are going to whip the crme fraiche. Add the crme fraiche, milk and sugar. Beat with an electric hand-held beater, until stiff. Chill until you are ready to serve the chocolate 2. Finely chop the chocolate and place in a saucepan with the salt and cup (2floz/50ml) water. Melt over a low heat, stirring constantly and taking great care that it does not burn. 3. When the chocolate is smooth, stir in the milk and then the sugar Bring to a boil, then simmer for 5 minutes. Be careful because the chocolate bubbles up and thickens rapidly. Stir in the rum and coffee and boil for 2 minutes longer 4. When ready to serve add a spoonful of the whipped crme fraiche to each portion of hot chocolate and grate some chocolate sprinkles on top to garnish Frosted Grant's 2 shots Grant's Family Reserve Whisky 2 shots De Kuyper Crme de Cacao 1 whole vanilla pod Fill a tumbler with crushed ice. Stir the Grant's Family Reserve and De Kuyper Crme de Cacao together and pour over the ice. Garnish with the fresh vanilla pod.See the full content of this document
Extract
It's a Celebration Full of Christmas Cheer
Mulled wine 6 shots Three Bar...
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